- 600g purple beetroot, peeled and chopped
- 4 cloves garlic
- 1 tablespoon extra virgin olive oil
- sea salt and cracked black pepper
- ¾ cup (180g) fresh ricotta
- 2 teaspoons finely grated lemon rind
- 24 gow gee wrappers
- 1 egg, lightly beaten
- red-vein sorrel leaves, to serve (optional)
spinach and basil pesto
- 100g English spinach, shredded
- 4 anchovies
- ¼ cup (40g) toasted pine nuts, plus extra to serve
- ½ cup basil leaves
- 1 tablespoon lemon juice
- ¼ cup (60ml) water
- Preheat oven to 200°C (400°F). Place the beetroot, garlic, oil, salt and pepper in a deep-sided baking dish and toss to combine.
- Cover with aluminium foil and cook for 40 minutes or until the beetroot is tender. Set aside to cool slightly.
- Squeeze the garlic cloves out of their skins. Add to the beetroot and, using a potato masher, mash until roughly mashed.
- Place the ricotta, lemon rind, salt and pepper in a bowl. Stir to combine.
- Place 1 tablespoon of the mashed beetroot and 1 teaspoon of the ricotta mixture in the centre of a gow gee wrapper. Brush the edge with the egg, place another wrapper on top and press edges to enclose the filling. Repeat with remaining filling and wrappers.
- Cook the ravioli in a large saucepan of salted boiling water for 3–4 minutes or until tender. Remove with a slotted spoon.
- While the ravioli is cooking, make the pesto. Place the spinach, anchovies, pine nuts, basil, lemon juice, water, salt and pepper in a small food processor and process until smooth. Divide the ravioli between plates. Top with the pesto, sorrel, if using, and extra pine nuts to serve. Serves 4
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